A bit of yeast is added to these chewy, gluten-free buckwheat flatbreads for an enhanced bready flavor, but feel free to leave it out if desired.

INGREDIENTS

• 2/3 cup lukewarm water
• 1 tablespoon coconut sugar
• 3/4 teaspoon active dry yeast
• 1 1/2 teaspoon extra-virgin olive oil, plus more for greasing
• 2/3 cup brown rice flour 
• 1/2 cup buckwheat flour 
• 2 tablespoons tapioca starch 
• 2 tablespoons finely chopped walnuts
• 1 tablespoon flaxseeds
• 1/2 teaspoon fine Himalayan pink salt
• 1/4 teaspoon baking powder

HOW TO MAKE THIS RECIPE

1. In a small bowl, whisk the lukewarm water with the coconut sugar, yeast and the 1 1/2 teaspoons of olive oil. Let stand until foamy, about 5 minutes.
2. In a stand mixer fitted with the paddle attachment, mix both flours with the tapioca starch, walnuts, flaxseeds, salt and baking powder. Add the wet ingredients and mix on low speed until just combined. Cover the bowl with a kitchen towel and let stand at room temperature for 2 hours.
3. Preheat the oven to 375°. Grease a large sheet of parchment paper with olive oil. Scrape the dough onto the parchment and, using a generously greased rolling pin, roll out the dough to a 12-by-16 1/2-inch rectangle, 1/16 inch thick. Slide the parchment onto a large rimmed baking sheet and cut the dough into 2-by-3-inch rectangles. You will have about 32 pieces. Bake for 12 to 15 minutes, until the flatbreads are set and starting to crisp around the edges. Let cool.

MAKE AHEAD

The flatbreads can be stored at room temperature for up to 5 days.

NOTES

Brown rice flour, buckwheat flour and tapioca starch can be found at Whole Foods Amazon.com.

Source: http://bit.ly/2n4fB1w

Food & Wine’s Justin Chapple dissolves curry powder in boiling water to soak rice noodles and infuse them with excellent flavor. He then sautes the noodles with shrimp, garlic, ginger and plenty of fresh herbs for a bright flavor.

INGREDIENTS

• 6 cups boiling water
• 2 tablespoons Madras curry powder
• Kosher salt
• Pepper
• 8 ounces stir-fry rice noodles
• 3/4 pound shelled and deveined large shrimp 
• 1/4 cup canola oil
• 1/4 cup minced garlic
• 1/4 cup minced peeled ginger
• 3 tablespoons fresh lime juice, plus wedges for serving
• 2 tablespoons low-sodium soy sauce
• 1 cup each chopped basil and cilantro, plus more for garnish
• 1/2 cup thinly sliced scallions
• 1 serrano chile, thinly sliced

HOW TO MAKE THIS RECIPE

1. In a 9-by-9-inch baking dish, mix the boiling water, curry powder and a pinch of salt. Add the noodles. Let stand until softened, 20 minutes. Drain.
2. Season the shrimp with salt and pepper. In a large saucepan, heat 1 tablespoon of the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just cooked through, 3 to 5 minutes. Transfer to a plate.
3. Wipe out the saucepan. Heat the remaining oil in it. Add the garlic and ginger and stir-fry over moderately high heat until softened, 2 minutes. Add the noodles, shrimp, lime juice and soy and stir-fry until hot, about 3 minutes. Fold in the herbs, scallions and serrano. Season with salt and pepper. Garnish with herbs; serve with lime.

Source: http://ift.tt/2lGQbKG

This sweet Persian rice pudding called sholeh zard is made with three distinct ingredients: saffron, cardamom and rosewater. It’s delicate in flavor but so deeply aromatic that it’s hard to stop eating it.

INGREDIENTS

• 1 cup jasmine rice
• 1 teaspoon kosher salt
• 1 1/2 cups sugar
• 6 tablespoons Brewed Saffron (see Note)
• 3 tablespoons unsalted butter
• 3 green cardamom pods, lightly cracked
• 2 tablespoons pure rosewater, preferably Sadaf brand (see Note)
• Ground cinnamon and slivered almonds, for garnish

HOW TO MAKE THIS RECIPE

1. In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water and refrigerate overnight. Drain, then coarsely crumble with your hands.
2. In a large nonstick saucepan, combine the crumbled rice with 9 cups of water and the salt and bring to a boil. Simmer over moderately low heat, stirring frequently, until the rice is softened, about 30 minutes.
3. Stir the sugar, brewed saffron, butter and cardamom into the rice. Cover and simmer over moderately low heat, stirring occasionally, until the rice breaks down and the pudding is the texture of loose porridge, 20 to 30 minutes; discard the cardamom pods. Stir in the rosewater. Spoon the pudding into 8 glasses and let cool slightly. Cover the glasses with plastic and refrigerate until thickened, about 1 hour.
4. Decorate the puddings with cinnamon and slivered almonds. Let stand at room temperature for 25 minutes before serving.

MAKE AHEAD

The puddings can be refrigerated overnight. Let stand at room temperature for 25 minutes before serving.

NOTES

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

Source: http://ift.tt/2knbBw3

For his tangy and fragrant rice, chef Hugh Acheson makes sofrito, a classic blend of onion, peppers and garlic. He adds even more flavor to the dish with tomatillo, diced tomatoes and cumin.

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 1 tomatillo—husked, rinsed and finely chopped
• 1 garlic clove, minced
• Kosher salt
• 1 1/2 teaspoon ground cumin
• One 15-ounce can diced tomatoes
• 1/4 cup (2 ounces) canned diced green Hatch chiles
• 1/4 cup Basic Chicken Stock (see Note) or low-sodium broth
• Jasmine Rice (see Note) or 3 cups warm cooked white rice
• Chopped cilantro, for garnish

HOW TO MAKE THIS RECIPE

1. In a large, deep skillet, heat the olive oil until shimmering. Add the onion, tomatillo, garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Add the tomatoes, chiles and stock and bring to a boil. Simmer over moderate heat, stirring occasionally, until the liquid is reduced by half, about 20 minutes. Transfer the sofrito to a blender or food processor and let cool slightly, then puree until smooth.
2. Wipe out the skillet and cook the sofrito in it over moderate heat, stirring, until hot, about 5 minutes. Gradually fold in the rice and cook just until it is hot and coated in the sofrito, about 5 minutes. Season with salt, garnish with cilantro and serve.

MAKE AHEAD

The sofrito can be refrigerated in an airtight container for up to 10 days.

NOTES

Basic Chicken Stock

Source: http://ift.tt/2l4Ki6J

Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots. One of her more hearty ways of serving the waffles is topped with prosciutto and mixed greens, along with a quick mix of créme fraîche and mustard.

INGREDIENTS

• Nonstick cooking spray
• 8 cups thawed frozen Tater Tots (32 ounces)
• Flaky sea salt
• 1/4 cup crème fraîche 
• 2 tablespoons whole-grain mustard
• 2 cups baby arugula
• 1 teaspoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 12 thin slices of prosciutto
• Thinly sliced cornichons, for serving

HOW TO MAKE THIS RECIPE

1. Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
2. Meanwhile, in a bowl, mix the crème fraîche and mustard. In another bowl, toss the arugula with the lemon juice and olive oil. Top each warm waffle with 1 1/2 tablespoons of the mustard crème fraîche, 3 slices of prosciutto and 1/2 cup of the dressed arugula. Garnish with cornichons and serve.

Source: http://ift.tt/2ksVkkC

Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots, then tops them with poached eggs and truffles, making them ideal for brunch.

INGREDIENTS

• Nonstick cooking spray
• 8 cups thawed frozen Tater Tots (32 ounces)
• Flaky sea salt
• 4 large eggs
• Shaved black truffle, for garnish

HOW TO MAKE THIS RECIPE

1. Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
2. Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels and season with salt. Top each warm waffle with a poached egg and shaved truffle and serve.

Source: http://ift.tt/2lfwUPx

Roast chicken is a crowd-pleaser, so it’s nice to mix it up once in a while. Here, chef Hugh Acheson brushes the chicken with a simple and tasty combination of soy and mustard while it’s roasting so the skin gets a beautiful burnished color. He serves it alongside a smart version of chimichurri made with carrot greens.

INGREDIENTS

• One 3 1/2- to 4-pound chicken, rinsed and patted dry 
• 2 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 cup Dijon mustard
• 1/4 cup soy sauce
• 1 cup lightly packed carrot top greens, finely chopped
• 1/4 cup red wine vinegar
• 2 teaspoons finely chopped oregano
• 1 teaspoon finely grated lime zest
• 1 small garlic clove, minced
• 1/2 teaspoon crushed red pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil

HOW TO MAKE THIS RECIPE

1. Season the chicken inside and out with the 2 1/2 teaspoons of salt, then tie the legs together with kitchen string, if desired. Refrigerate uncovered for at least 5 hours or overnight. Let the chicken come to room temperature before roasting.
2. Preheat the oven to 500°. Put the chicken in a small roasting pan or large skillet. Roast for 30 minutes, until lightly browned. In a small bowl, whisk the mustard with the soy sauce, then spoon the glaze all over the chicken. Roast for 20 to 30 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 162°. Transfer to a carving board and let rest for 10 minutes.
3. Meanwhile, in a small bowl, mix the carrot greens with the vinegar, oregano, lime zest, garlic and crushed red pepper. Gradually whisk in the olive oil until combined. Season the chimichurri with salt.
4. Carve the chicken. Thickly slice the breast against the grain. Transfer the chicken to a platter and serve with the carrot top chimichurri.

Source: http://ift.tt/2ksRSpS

This fragrant ice cream is redolent with flavor. It’s traditionally served between two thin wafers to make ice cream sandwiches, but it’s equally delicious on its own.

INGREDIENTS

• 6 large egg yolks
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon saffron, finely ground
• 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
• 1/2 teaspoon pure vanilla extract
• Dried roses, for garnish

HOW TO MAKE THIS RECIPE

1. Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.
2. In a medium saucepan, whisk the cream with the milk, sugar, salt and saffron. Bring to a simmer over moderate heat, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture back into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.
3. Strain the custard through a fine-mesh sieve into the bowl set in the ice water. Let the custard cool completely, stirring occasionally. Stir in the rosewater and vanilla extract. Press a piece of plastic wrap directly on the custard and refrigerate until well chilled, at least 4 hours.
4. Pour the custard base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled 9-by-4-inch metal loaf pan, cover and freeze until firm, at least 4 hours.
5. Serve the ice cream in bowls, garnished with dried roses.

MAKE AHEAD

The ice cream can be frozen for up to 1 week.

NOTES

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

Source: http://ift.tt/2ksVk46

Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne.

INGREDIENTS

• Nonstick cooking spray
• 8 cups thawed frozen Tater Tots (32 ounces)
• Flaky sea salt
• 6 tablespoons crème fraîche
• 12 thin slices smoked salmon Dill sprigs, caviar and fresh lemon juice, for serving

HOW TO MAKE THIS RECIPE

1. Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
2. Top each warm waffle with 1 1/2 tablespoons of crème fraîche, 3 slices of smoked salmon, a few small sprigs of dill, a dollop of caviar and a squeeze of lemon juice. Serve immediately.

Source: http://ift.tt/2lfxYD6

This simple open-face roast chicken sandwich from chef Hugh Acheson gets excellent flavor from buttery toasted rye bread, as well as tangy yogurt, pickled celery and fresh dill and cucumber.

INGREDIENTS

PICKLED CELERY:

• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 cup thinly sliced peeled celery (2 to 3 ribs)

TARTINES:

• 4 tablespoons unsalted butter, cubed
• 4 slices rye bread
• 1/2 cup whole-milk Greek yogurt
• 1/2 English cucumber, sliced 1/4 inch thick
• Kosher salt
• 2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken
• Small dill sprigs, for garnish

HOW TO MAKE THIS RECIPE

1. Make the pickled celery In a small saucepan, combine the vinegar, water, salt and sugar and bring to a boil, stirring to dissolve the salt and sugar. Let cool completely, then transfer to a medium bowl. Add the celery, cover and refrigerate for at least 4 hours or overnight. Drain before using.
2. Make the tartines In a large skillet or on a griddle, melt half of the butter. Add the bread and cook over moderate heat until golden on the bottom, about 2 minutes. Flip the bread, add the remaining butter and cook until the bread is toasted, 1 to 2 minutes more. Transfer to a work surface.
3. Spread the yogurt on the toasts. Top with the sliced cucumber and season with salt. Top the tartines with the chicken and half of the drained pickled celery; reserve the remaining celery for another use. Garnish with small dill sprigs and serve right away.

MAKE AHEAD

The pickled celery can be refrigerated in the pickling liquid for up to 1 week.

INFO

Tartine originally referred to baguette bread sliced horizontally to form two pieces, then spread with something—most commonly butter and jam, but also soft foods such aspâté or spreadable cheeses (fromage à tartiner)—and served open-faced. (Tartiner means “to spread.”) However, as French sandwiches have evolved, tartine now also refers to any open-faced sandwich topped with a variety of ingredients, regardless of whether it’s made with baguette bread or ingredients that can be spread.

Source: http://ift.tt/2ksVhVY

A combination of rice flour, cornstarch, confectioners’ sugar and clarified butter makes these cookies called nan-e berenji perfectly crisp and light, but the lovely, delicate flavor comes from high-quality rosewater.

INGREDIENTS

• 2 1/4 cups rice flour
• 1 tablespoon cornstarch
• 1 cup clarified butter (see Note)
• 1 cup confectioners’ sugar
• 3 large egg yolks
• 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
• Poppy seeds, for sprinkling

HOW TO MAKE THIS RECIPE

1. Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners’ sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.
2. Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.
3. Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.

MAKE AHEAD

The cookies can be stored in an airtight container for up to 3 days.

NOTES

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

To make clarified butter, melt 1 pound of butter over low heat. Remove from the heat and skim off the foam. Using a ladle, remove the clear melted butter, leaving the milky white solids behind; discard the solids. Refrigerate the clarified butter until solidified but not hard, about 30 minutes.

INFO

To celebrate the Persian new year, Nowruz, we always bake these these Persian Rice cookies. They are so addictive, not too sweet but because of the very soft dough, have an almost melt in the mouth texture.

Source: http://ift.tt/2lftP1W

“We like to elevate the familiar,” says chef Michael Voltaggio. At his restaurant Voltaggio Brothers Steak House outside Washington, DC, Michael and his brother, Bryan, wanted to re-create their favorite store-bought sauce. “It tastes very similar, but we spice ours with gochujang and a little fresh orange juice for sweetness.”

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons raisins
• 1 tablespoon gochujang (Korean red pepper paste) 
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon black peppercorns
• 1/8 teaspoon celery seeds
• 2 tablespoons fresh orange juice
• 1/3 cup balsamic vinegar
• 1/4 cup Worcestershire
• 3 tablespoons ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon light brown sugar
• Kosher salt

HOW TO MAKE THIS RECIPE

1. In a medium saucepan, heat the olive oil. Add the onion, garlic and raisins and cook over moderate heat, stirring occasionally, until the onion is softened, 6 to 8 minutes. Add the gochujang, paprika, peppercorns and celery seeds and cook, stirring, until the gochujang deepens in color, about 1 minute. Add the orange juice and scrape up any browned bits from the bottom of the pan. Add all of the remaining ingredients, except the salt, along with 3/4 cup of water and simmer over moderate heat, stirring occasionally, until thickened slightly, about 30 minutes. Season with salt and scrape the sauce into a blender; let cool slightly. Wipe out the saucepan.
2. Puree the steak sauce until very smooth, about 2 minutes. Pass it through a mesh sieve set over the saucepan, pressing on the solids. Simmer the steak sauce over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Let cool to room temperature before serving.

MAKE AHEAD

The steak sauce can be refrigerated for up to 1 week.

Source: http://ift.tt/2ksMXpa

Tangy lebneh is an excellent match with the sweet roasted carrots in this great recipe from chef Hugh Acheson. It’s worth making the quick pickled shallots, too.

INGREDIENTS

• 2 teaspoons unsalted butter
• 2 teaspoons extra-virgin olive oil
• 1 pound medium carrots with green tops, scrubbed well, greens reserved for another use
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 teaspoon Urfa biber (see Note)
• 1/4 cup Pickled Shallots (see Note)
• 1/2 lime
• 1/2 cup lebneh (about 3 ounces)

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. In a large heatproof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes. Transfer the skillet to the oven and roast the carrots for 6 to 8 minutes, until they are just tender but still crisp in the center.
2. Transfer the carrots to a platter and sprinkle with the Urfa. Scatter the pickled shallots on top, squeeze the lime over the carrots and serve with the lebneh on the side.

NOTES

Urfa biber (commonly referred to as Urfa pepper) is a Turkish chile that’s distinctive for its dark burgundy color, irregularly sized flakes and intriguing salty-sweet-smoky-sour flavor. It’s available at laboiteny.com or amazon.com.

Source: http://ift.tt/2lfGn9h

To create a mac and cheese with the silky consistency of Velveeta, but using a flavorful, aged cheddar, chefs and brothers Bryan and Michael Voltaggio add sodium citrate to bind their cheese sauce. “Sodium citrate will be your new best friend for cheese sauces,” says Bryan. “It gives you that creamy, melty, gooey texture, but with nutty, sharp cheeses that don’t typically melt smoothly” Think of the nacho cheese possibilities!

INGREDIENTS

• 1 pound radiatore pasta
• 3 cups whole milk
• 1 tablespoon sodium citrate (see Note) 
• 1 pound aged extra-sharp cheddar, preferably Tillamook, shredded 
• 1 tablespoon Worcestershire
• 3/4 teaspoon kosher salt
• 4 cups crumbled buttery crackers, preferably Ritz
• 1 stick unsalted butter, melted
• 1/2 cup finely grated Parmigiano-Reggiano
• 3/4 teaspoon pepper

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a 9-by-13-inch baking dish.
2. In a medium saucepan, bring the milk and sodium citrate to a simmer. Whisk in the cheddar, 1/2 cup at a time, until smooth. Whisk in the Worcestershire and the salt. Pour the sauce over the pasta.
3. In a bowl, mix the crackers with the butter, Parmesan and pepper; sprinkle over the pasta. Bake the mac and cheese for 20 minutes, until bubbling and the top is browned. Let stand for 5 minutes; serve.

NOTES

Sodium citrate is available on amazon.com. To make this recipe in eight 1-cup ramekins, halve the crumble and bake the mac and cheese at 375 F degrees for 8 to 10 minutes.

Source: http://ift.tt/2ksSsE6

Making your own delicious condiments is so easy. Chef Hugh Acheson’s pickled shallots, which are very tasty in salads and sandwiches, take only minutes to prepare and can stay in the fridge for days. 

INGREDIENTS

• 1 cup apple cider vinegar
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 4 large shallots (about 1/2 pound), thinly sliced crosswise into rings

HOW TO MAKE THIS RECIPE

1. In a small saucepan, combine the vinegar, salt and sugar with 1/2 cup of water and simmer over moderate heat until the sugar dissolves. Put the shallots in a small bowl or pint-size jar and pour the vinegar mixture on top. Cover and refrigerate for at least 4 hours before using.

Source: http://ift.tt/2lftQTy

Jen Pelka of San Francisco’s The Riddler loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard and fresh black pepper before rolling up with the hot dogs and baking.

INGREDIENTS

• Canola oil, for greasing
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons packed light brown sugar
• 1 tablespoon honey
• 1/4 cup Dijon mustard
• One 12- to 14-ounce sheet of thawed frozen all-butter puff pastry
• Flaky sea salt
• Coarsely ground black pepper
• 4 long (about 8 inch) hot dogs, cut into thirds
• 1 egg beaten with 1 tablespoon milk

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. Lightly oil a large baking sheet. In a small saucepan, melt the butter with the sugar and honey over moderate heat. Remove from the heat and whisk in the Dijon until smooth. Let the glaze cool completely.
2. On a lightly floured work surface, unfold the puff pastry and roll out to a 12-inch square. Cut the dough in half, then cut each half into 6 triangles. Brush 1 triangle with the glaze and season with coarsely ground black pepper. Put 1 piece of hot dog on the wide end of the triangle, then loosely roll up. Put the pig in a blanket seam side down on the prepared baking sheet. Repeat with the remaining triangles, glaze and hot dogs. Brush the pigs in a blanket with the egg wash and sprinkle with flaky sea salt and coarsely ground black pepper. Refrigerate for 15 minutes.
3. Bake the pigs in a blanket for 30 to 35 minutes, until puffed and golden; rotate the baking sheet halfway through baking. Serve hot.

MAKE AHEAD

The unbaked pigs in a blanket can be refrigerated overnight.

Source: http://ift.tt/2ksxg1c

Chef Hugh Acheson says that with so many great choices of greens available today, it’s essential to know the best way to cook each one.

INGREDIENTS

• 2 tablespoons grapeseed or peanut oil
• 1 pound Swiss chard or beet greens—stems and inner ribs removed and thinly sliced, leaves coarsely chopped 
• Kosher salt
• 1 teaspoon unsalted butter

HOW TO MAKE THIS RECIPE

1. In a large pot, over moderately high heat, heat the oil until shimmering. Add the chard and 1/2 teaspoon of salt and cook undisturbed for 20 seconds (the greens will brown a bit), then continue to cook, tossing occasionally with tongs, until wilted and just tender, about 3 minutes. Let stand off the heat for 30 seconds, then add the butter and toss until melted. Season with salt and serve.

Source: http://ift.tt/2lfsuba

The crunchy, savory kalamata olive streusel that tops this salad from Bryan and Michael Voltaggio is our new condiment obsession. Toss it in your next kale salad, sprinkle over roasted root vegetables or use it to garnish steamed grains. If you can’t find good beefsteak tomatoes for this dish, use the best greenhouse tomatoes you can get your hands on.

INGREDIENTS

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/2 ounce dried shiitake mushrooms, chopped
• 8 garlic cloves, thinly sliced
• One 28-ounce can crushed tomatoes
• One 8-inch piece kombu (see Note), broken into pieces
• 2 teaspoons sugar
• Kosher salt
• 1 cup panko
• 1/4 cup all-purpose flour
• 1/2 teaspoon unsweetened cocoa powder
• 1/4 cup pitted kalamata olives
• 4 tablespoons cold unsalted butter, cubed
• 4 large, ripe beefsteak tomatoes, cut into 1-inch-thick slices
• Two 4-ounce balls of burrata, patted dry and halved
• Basil leaves and small fennel fronds, for garnish (optional) 
• Flaky sea salt, for serving

HOW TO MAKE THIS RECIPE

1. In a medium saucepan, heat the 1/2 cup of olive oil. Add the dried shiitakes and garlic and cook over moderately low heat, stirring, until softened, about 3 minutes. Add the crushed tomatoes, kombu and sugar and simmer until thickened slightly, about 30 minutes. Strain the pomodoro sauce through a fine-mesh sieve set over a medium bowl, pressing on the solids; season with kosher salt. Let cool to room temperature.
2. Meanwhile, preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a food processor, pulse the panko, flour and cocoa powder until combined. Add the olives and pulse until finely chopped. Add the butter and pulse until the mixture resembles coarse crumbs. Spread the streusel on the prepared baking sheet. Bake for about 15 minutes or until toasted and golden brown. Transfer to a rack and let cool completely.
3. Spoon some of the pomodoro sauce onto a platter or plates. Arrange the tomato slices over the sauce and top with the burrata. Generously sprinkle with the olive streusel and garnish with basil leaves and fennel fronds, if using. Drizzle the salad with olive oil and sprinkle with sea salt before serving.

MAKE AHEAD

The pomodoro sauce can be refrigerated for up to 5 days. The olive streusel can be stored at room temperature in an airtight container overnight.

NOTES

Kombu (dried seaweed) is available at Whole Foods and from amazon.com.

Source: http://ift.tt/2ksKsmH

Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. Food & Wine’s Justin Chapple combines it with crunchy celery and hot chiles for a dead-simple and deliciously spicy weeknight dinner with minimal ingredients.

INGREDIENTS

• One 1-pound pork tenderloin, halved lengthwise and thinly sliced crosswise
• 3 tablespoons soy sauce
• Kosher salt
• Pepper
• 3 tablespoons canola oil
• 5 celery ribs, cut into 2-inch lengths and thinly sliced lengthwise
• 6 small dried hot red chiles

HOW TO MAKE THIS RECIPE

1. In a medium bowl, toss the pork with the soy sauce and season generously with pepper. Refrigerate for 15 minutes.
2. Heat a large cast-iron skillet until smoking, then add 1 tablespoon of the oil. Add the pork and cook over high heat, undisturbed, until browned on the bottom, about 2 minutes. Stir-fry until the pork is just cooked through, about 2 minutes more. Transfer to a plate.
3. In the skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the celery and chiles and stir-fry over high heat until the celery is crisp-tender, 2 to 3 minutes. Return the pork to the skillet, season with salt and pepper and toss to combine. Serve immediately.

Source: http://ift.tt/2lfITwl

Food & Wine’s Justin Chapple loves to make pork tenderloin for weeknight meals because it cooks so quickly. Here he roasts it alongside fingerlings and juicy red grapes for a super one-pan meal.

INGREDIENTS

• 1 pound fingerling potatoes, halved lengthwise
• 6 thyme sprigs
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Kosher salt
• Pepper
• One 1 1/4-pound pork tenderloin
• 1 pound red seedless grapes on the stem
• 8 large garlic cloves, halved lengthwise

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 450°. On a large rimmed baking sheet, toss the potatoes and thyme sprigs with 3 tablespoons of the olive oil and season with salt and pepper. Roast for 10 minutes, until just starting to brown.
2. On a work surface, brush the pork all over with olive oil and season with salt and pepper. Drizzle the grapes and garlic with the remaining 1 tablespoon of olive oil and season with salt and pepper. Add the pork, grapes and garlic to the baking sheet with the potatoes. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the thickest part of the pork registers 135°.
3. Transfer the pork to a work surface and let rest for 10 minutes, then slice against the grain. Transfer the pork, fingerlings, grapes and garlic to a platter and serve.

Source: http://ift.tt/2lfAysq